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Posts by Chefross

Our garden has finally taken off and I have been harvesting like crazy these past few days.   Yesterday I picked zucchini blossoms, filled them with garlic and ricotta cheese, then dipped them in tempura batter, fried them and served with tomato basil.   The pea pods are getting fatter and I started to pick pea pods too. The radishes are all gone for now but we will replant another batch later in the summer. (radishes don't like hot weather). I have been...
It's apparent that you have never interviewed for a place just opening up. All your questions are justified but not answerable. I have been in that situation before and I'll tell you it's not easy. You have no idea what your getting into because nothing has been established yet. This could also be a good thing as YOU will put your mark on the place. I can't offer much in the way of advice. This type of thing is a crap shoot at best. I know that the interview is...
Up in these parts Sysco Grand Rapids carries duck fat in 5# tubs....
What am I missing here? I make royal icing flowers, allow them to dry and place them on cakes all the time. I mix and match colors too, but I have never piped royal icing directly onto the cake...is this what you are talking about....the fact that piped icing may bleed?
And might I add ChefEd, that if the pickers had done their job correctly the night before your delivery, there would be no rotten melons delivered in the first place. It all trickles down the line doesn't it?    
Yes you're right.....what a perfect way to see what a perspective applicant can do.  
I see both points, however a lazy and unorganized Chef who regularly sends staff to the grocery store for forgotten items is a recipe for high food cost at the month's end.
I butcher a lamb each fall that I get at the 4-H fair auction. I use every part of the animal and use the bones to make stock. The younger the animal the less "gamey" the flavor. I try to stay in the 130 Lb. range as I have found that anything larger has that full flavor. As for the stock.....After straining it I will reduce it with a bottle of red wine and strain again. I will pour mixture into muffin cups to freeze. After that I pop them out and place them in small...
I have read everybody's posts so far, but I do not come away with the idea that th OP is being asked to work a shift. The fact that the OP is coming in at 3:30 in the afternoon is the give away. It is after lunch but before dinner service, a perfect time for an afternoon interview.    
Here's some old advice that has served me well for 40 some years:   Never burn your bridges at either end. You may never now how, or when you may have dealings with this person again in the future. Be respectful and let him know that you are going on to bigger and better things. There is no need to be adversarial during you exit interview. Just let him know that you were disappointed of the fact that you could not learn anything viable from him. Let it go...
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